One of my all-time flavor combinations is buffalo chicken. I mean there’s a reason I’ve shared a buffalo chicken dip, buffalo chicken roll-ups, and even buffalo chicken stuffed potatoes. There’s just something about that spicy chicken flavor combined with a creamy ranch (or blue cheese if you prefer) that is so addictive. These egg rolls have a creamy buffalo chicken center and a crunchy egg roll outside, making them the perfect game day food! No matter the team you’re cheering for (or not), you’re going to want to try these!
Why You’ll Love This Recipe
Easy to make – if you can cook and shred chicken, you can make this recipe because that’s the hardest part!Not too spicy – the combination of the cream cheese, ranch dressing, and buffalo chicken together has a little heat but not too much, making these perfect for most people. Great to make ahead – while you don’t want to fry these ahead of time, you can prep them so that they’re ready to fry right before you eat!
Ingredients
Ingredient Notes
Egg roll wrappers – any fresh egg roll wrappers will work, I personally prefer the Nasoya brand. Chicken – you’ll want cooked, shredded chicken for these so you can cook it in any method you want and then shred. You can also use canned chicken if you really are hurting for time, but I never recommend that. Buffalo sauce – I always use Frank’s buffalo sauce because it’s a personal favorite but really any buffalo sauce you like works. Ranch dressing – I typically use the traditional Hidden Valley ranch but again any ranch works as long as it’s a creamy ranch. Shredded cheese – I used cheddar cheese in these because that’s what my kids like, but you could also use an Italian blend, mozzarella, or your favorite combo of shredded cheeses. Oil – vegetable oil works best for frying these to get the nice crispy exterior but if you don’t want to use vegetable oil, avocado oil works as well. It’s just a lot more expensive to use for frying.
How to Make Buffalo Chicken Egg Rolls
You’re going to be amazed how easy these are to make. It’s kind of like making these spinach artichoke cups but with buffalo chicken instead! Start by combining the shredded chicken, cream cheese, and buffalo sauce in a microwave safe bowl, then microwave for 30 seconds. Stir then repeat again at 30 second increments until the cream cheese is totally melted into the shredded chicken. Or if you’d prefer to not use the microwave, you can also do this in an oven safe dish and just bake the ingredients together at 350 until the cream cheese is creamy and can be mixed into the other ingredients.
Once the chicken mixture is ready, add the shredded cheese and ranch dressing to the mixture and stir again to mix it all together well. Once your buffalo chicken mixture is all mixed together, it’s time to fill your egg rolls! Lay an egg roll wrapper out on the counter so that it looks like a diamond in front of you. Spread three tablespoons of the buffalo chicken mixture onto the wrapper. Now it’s time to fold. It sounds more complicated than it really is and once you’ve done one, you’ll be a pro! Start by folding the side corners in first then next, tightly fold up the bottom towards the center. Finish it off by rolling the top down. Seal the egg rolls with a few drops of water. Repeat for each egg roll until all your buffalo chicken egg rolls are ready to go!
Line a plate with paper towels so that you have somewhere to put your hot egg rolls when you remove the cooked egg rolls from the skillet. Heat about 1 inch of oil in a medium skillet over medium heat until it starts to bubble slightly. You can test it by tossing a crumb of some sort into the oil. If it starts sizzling, you’re good to go. If it just sits there, wait for another minute or two. Carefully place egg rolls in the skillet and fry for about one minute on each side, turning in the oil to fry all of the sides evenly. If you don’t have a large enough skillet to cook all of the egg rolls at once, do this in batches. It’s more important that they have a little space than to get them done quickly. When they are golden brown, remove them from the oil using tongs and place on a paper towel lined plate to cool. Enjoy fresh as soon as they are cool enough to handle! Serve with ranch dressing, blue cheese, or any other creamy dressing.
Expert Tips
Prep all of the egg rolls ahead of time and fry just before you’re ready to serve. These are best enjoyed warm or at least at room temperature to get the best crunch. Store any leftovers in an airtight container in the fridge. Reheat in the air fryer at 400 degrees for a few minutes or until the inside is warm. Make sure to put the egg rolls onto a paper towel to allow it to soak up the grease from the oil. This will give you the best crunch without being overly greasy.
More Easy Game Day Recipes
If you’re planning to make these buffalo chicken egg rolls for game day, try out some of these other yummy apps too!
Soft pretzel bites – the best soft pretzel bites that work well with any type of pretzel toppings! Sticky Asian chicken wings – crispy, sticky, and absolutely delicious! Taco dip with meat – the most delicious taco dip that starts with homemade taco meat and ends with all the cheese!Pizza roll ups – super simple pizza rolls up using pepperoni, cheese, and crescent rolls!Pigs in a blanket with cheese – traditional pigs in a blanket with a cheesy twist!
